Supervising Food Safety (Level 3) Published 2015, 16 th Edition ISBN

Transcription

1 Supervising Food Safety (Level 3) Published 2015, 16 th Edition ISBN This briefing document sets out the changes that have been made in the 16 th edition of the aforementioned publication. Page 1 Membership Category previously read MREHIS Updated to FREHIS Page 2 Content table, chapter and headers Previously read Food poisoning and foodborne disease Updated to Food poisoning Content table, chapter and headers Previously read Pest control Updated to Pest management Page 5 High-risk foods The bullet point previously read Cooked rice Updated to Cooked rice, pasta and cooked potato/vegetables (not high in protein) Low-risk foods Now reads acid foods (ph<4.0) such as vinegar Date of update: July 2015 Page 7 Risk groups The 3 rd sentence under this header has been updated to read, Risk groups include babies and very young children, the elderly, people already ill, pregnant women and unborn babies and those

2 Page 7 The Incidence of Food Poisoning in England & Wales and Scotland Content under this header now reads: The annual incidence of food poisoning in the UK is unknown. It is estimated to be around one million per year with 500 related deaths. Whilst Salmonella levels have reduced as a result of vaccination of egg-laying poultry and the use of pasteurised liquid egg, outbreaks associated with contaminated fruit and vegetables are increasing. Food poisoning outbreaks associated with low dose pathogens such as Campylobacter, E. coli O157 and Listeria continue to be of concern. Statistics have been updated in the charts on page 7 for England, Wales and Scotland. Statistics for Northern Ireland remained unchanged. Page 11 The accompanying picture to the Spore formation section has been updated. Page 13 Viruses(sub-header) Additional text included after the 2 nd sentence of this paragraph. Viruses are present in vomit and this means infection can be spread from person to person (airborne) or by contact with contaminated surfaces or even dust. Food, drink, ice, and food contact surfaces may all be contaminated and cause food poisoning. The end of the paragraph on viruses previously read, including viral gastroenteritis and hepatitis A. Sentence updated to include norovirus and hepatitis A. Page 14 Chapter 3 Contamination hazards and controls Previously on line 1 the word hazard was followed by an asterisk with a corresponding footnote. The asterisk and footnote have been removed. This has now been included in the glossary. The bullet point contaminated packaging has been included under the sub-header Microbiological Hazards. Page 16 The title of the table on this page previously was CHECKLIST FOR CONTAMINATION CONTROL This title has been changed to CHECKLIST FOR MICROBIOLOGICAL CONTAMINATION CONTROL Page 17 PHYSICAL HAZARDS The first paragraph under this sub-header has been split into two. The new paragraph begins with Contamination of food by extraneous matter

3 Page 21 The order has been changed in which the sections Maintenance operatives/tradesmen and Cleaning activities appear on this page. Page 23 CHEMICAL HAZARDS All existing text in this section has been replaced with text from the corresponding section of the PowerPoint presentation. The sub-headings on this page are now: Sources of chemical contamination Present in raw materials Contamination during production Control measures for chemical hazards. Page 24 Previously the section on common allergens began with Foods which commonly include allergens include: It has now been replaced with Allergenic ingredients which must be identified are: The footnote which previously corresponded to this section has been removed. Page 25 (now page 26) Reference to old regulation has been replaced with: The EU Food Information for Consumer Regulations (1169/2011) require food businesses to provide allergy information on food sold unpackaged in, for example, catering outlets, deli counters, bakeries and sandwich bars. Allergenic ingredients on manufactured products must be highlighted in the ingredient list in bold. Where there is a risk of cross-contamination which cannot be removed due to manufacturing processes then an allergy information box may also be used. An example of a food label (ingredients list) has been inserted. Page 25 (now page 26) Control of allergenic hazards Reference to the catering industry has been removed as this applies to retail and manufacturing as well. Paragraph 4 started In catering This has been changed to, Effective communication and knowledge of all ingredients are essential... Additional sentence included at the end of paragraph 4; Any changes or substitutions should be noted in the allergen file and this information must be communicated to all relevant personnel.

4 Page 25 (now page 26) Control of allergenic hazards The paragraph starting with The risk of cross-contamination has been updated to read: The risk of cross contamination from allergens must be prevented throughout the process from storage to service and this will include ensuring allergen information is retained and easily accessed and that food is suitably packaged to prevent cross-contamination. Where possible, food should be stored in original containers to help prevent mistaken use of ingredients and cross-contamination. Products containing allergens should be stored away from other foods. Powders and liquids containing allergens should be stored below other foods to prevent cross-contamination should there be a spillage. Page 25 (now page 27) Control of allergenic hazards Additional text at the start of paragraph 6 reads: The Regulations require all food business selling loose food to be able to supply information for every item on their menu containing allergens; it is important that these details are easy to access and kept up to date. Ways to supply this information include: Providing information on a menu Keeping an allergy pack Notices for customers Verbal information to customers (note that if information is supplied verbally, it needs to be consistent, verifiable and accurate.) The Regulations also apply to distance selling, for example home delivery, ways to provide information when selling food this way include: Including the information onto websites, leaflets etc. Verbally telling people on the telephone Providing written or verbal information when food is delivered to customers. Page 25 (now page 27) The paragraph starting products should be handled with care now ends with: Where possible a detergent solution should be used to remove allergens as they will denature protein more effectively and aid the removal of allergens. Where a surface also needs to be microbiologically clean this should be carried out prior to sanitising or disinfecting a work surface. Page 26 Content removed: clear menu descriptions, identifying potential allergenic ingredients should be provided, e.g. cooked in ground nut oil.

5 Page 26 (now page 27) Additional content has been included to the paragraph starting with When a customer confirms on the second line after preparing the food. It is a good idea to nominate one or more trained allergen champion or expert who can help customers make food choices with regards to allergens. Having a named and trained person on duty who knows where to find information regarding ingredients and also the measures a business may or may not be able to take regarding allergen control will help to ensure accurate and consistent information is provided to customers at all times. Page 27 (now page 29) Previously the chapter heading was Food poisoning and foodborne disease. This has been changed to Food poisoning Page 44 (now page 48) Hands Transferring food poisoning bacteria changed to transferring pathogens. Page 45 (now page 49) The temperature of the water for rinsing hands Previously read at around 43 C Updated to at 30 C to 40 C Page 60 (now page 64) Infrared thermometers (ITs) The last sentence of the paragraph now reads: The IT can only measure surface temperatures, so is ideal for deliveries or stored chilled, frozen or hot food. Accuracy depends on type of surface, condition of lens and distance from food in relation to area of food. Page 87 (now page 91) Title previously read The Supply of Machinery (Safety) Regulations 2008 Updated to The Supply of Machinery (Safety) (as amended) Regulations 2008 Page 93 (now page 96) Common problems and difficulties caused by ineffective or negligent cleaning An additional bullet point has been included to the list in this topic: allergenic contamination

6 Page 135 (now page 139) Terminologyhas been updated to read: Critical limit: A value of a monitored action which separate the acceptable from the unacceptable (The boundary between safe and unsafe) Flow diagram: A pictorial representation of the steps involved in a particular process Monitoring: Observations or measurements to confirm that the process is under control and the critical limits are not breached. Am I in control? Present tense Review: A reassessment of the HACCP system to ensure its continued validity Validation: Obtaining scientific evidence that elements of the HACCP plan are effective, especially the critical control points and critical limits. Will I achieve control? Future tense Verification: The methods, procedures, tests and other evaluations, in addition to monitoring, checking records and auditing to confirm compliance with the HACCP plan. This includes the prerequisite programmes. Was I in control? Past tense Page 160 (now page 164) The heading The Food Labelling Regulations, 1996 and paragraph below it have been updated to the following: The Food Information Regulations, 2014 Require packaged food to be labelled with: the name of the food a list of ingredients with any allergens highlighted in bold type a durability date (either use by or best before, whichever is relevant) for most foods any special storage requirements or conditions of use the name and address of the manufacturer, packer or seller. The information provided must also be legible and meet requirements regarding font size. Manufacturers may also include additional precautionary allergen information such as also not suitable for nut allergy sufferers due to manufacturing methods. Manufacturers of gluten free products must be able to demonstrate that they comply with the definition of gluten free (20 parts or gluten per million) Glossary (now page 169) The definition of Food borne disease and Food poisoning has been updated to read: Food poisoning Any disease of an infectious or toxic nature caused by the consumption of food or water. This includes all food and waterborne illness regardless of signs or symptoms, (Chief Medical Officer and used by FSA)

7 Foodborne illness Diseases, usually infectious or toxic in nature, caused by agents that enter the body through the ingestion of food (World Health Organisation) The definition of contamination has been updated to the presence or introduction of something harmful (a hazard), or objectionable. The definition of pathogenhas been updated to a disease-causing organism. Back cover The Food Safety Equation has been updated to the following order: Person in Charge*/Effective Management Prerequisites/HACCP Training & Implementation Food Safety Culture FOOD SAFETY